Concentration and stability of anthocyanins in Bignay berries (Antidesma bunius L. Spring)
2016
Estabillo, I.C.G. | Alvarez, S.B. | Valdez, A.G.
The bignay fruits are underutilized edible fruit crop of the Philippines and could be potential source of anthocyanins which are known to possess strong human health benefits. The study determined the concentration and stability of anthocyanins in black red-skinned bignay berries (Antidesma bunius L. Spring) from San Juan, La Union [Philippines]. Its anthocyanin were extracted using distilled water (pH 7.0), acidified 20% ethanol (pH 3.0) and citric acid solution, 1.0 M(pH 1.5) and were quantified using the pH differential Spectrophotometric method; while, the anthocyanin stability was tested at 4, 32, 70, and 100 deg C. Physicochemical analysis showed that the bignay berries had a pH of 2.90, titratable acidity of 3.274% (w/w) citric acid. Vitamin C content of 8.124 mg ascorbic acid per 100g sample, and total soluble solids of 4 deg Brix. Significantly higher concentration of anthocyanins were extracted using citric acid solvent than when distilled water or ethanol were used as solvents. Moreover, anthocyanins became unstable loosing about 73% to 81% of the anthocyanins when stored at 70 deg C to 100 deg C.
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